Cantonese Chicken and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love to stir-fry and I can't wait to try this dish. Ingredients:
1 1/4 lbs chicken tenders, cut into 1 1/2 inch pieces (or skinless, boneless chicken breasts) |
1/2 cup oyster sauce |
2 tablespoons cornstarch |
2 tablespoons peanut oil |
6 scallions, cut into 1 inch pieces |
8 slices ginger (peeled and thinly sliced) |
3 garlic cloves, coarsely chopped |
8 -10 mushrooms, sliced (cremini, shitake or mixed) |
12 ounces baby bok choy, cut crosswise into 1 1/2 inch pieces |
1 1/4 cups low sodium chicken broth |
2 teaspoons toasted sesame oil |
cooked rice, for serving |
Directions:
1. Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients. Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2-3 minutes. Stir in the mushrooms and bok choy.
2. Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 - 3 minutes. Serve with rice, if desired.
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